These eggy bites make a perfect snack or on the run breakfast. If you haven’t got muffin pans you can make one large bake, frittata style and cut into 6 slices. Keep in an airtight container in the fridge for up to 4 days.
SERVES: 6 – MAKES 12 MUFFINS
TIME TO PLATE: 45 MINUTES
WHAT YOU NEED:
- 6 whole eggs
- 2 medium zucchinis, grated
- 200grms of smoked salmon or good quality ham off the bone
- Salt and black pepper to taste
- Fresh or dried herbs (try dill with salmon and mustard seeds and cumin with ham)
HOW TO MAKE:
- Preheat oven to 180°c
- Whisk eggs lightly in a bowl
- In another bowl mix grated zucchini, chopped salmon or ham and herbs, mix egg mixture and stir well
- Divide mixture (about a 1/3 of a cup per muffin) into medium muffin baking trays
- Bake for 30 mins on until slightly brown and set, turn trays half way through the cooking.